Menorah Cake

Name: Menorah Cake
Yield: 16 servings
Ingredients: 1 pkg (8 oz or 250 g) cream cheese, softened; 1 pkg (18.5 oz or 510 g) butter recipe golden cake mix; 4 eggs; 1/2 cup (125 mL) water; 1/2 cup (125 mL) vegetable oil; 1 1/2 tsp (7 mL) Cinnamon Plus® Spice Blend; 1/4 cup (50 mL) honey (for brushing over cake); 3/4 cup (175 mL) sugar; 3 egg whites; 1/4 cup (50 mL) water; 1/4 tsp (1 mL) cream of tartar; 9 long birthday candles; Candy decorations (optional)

Prep 30 min

Cook 165 min

Ready in 195 min

This cake is perfect for a Hanukkah centerpiece when decorated with candles and silver candies.

Ingredients

1 pkg (8 oz or 250 g) cream cheese, softened
1 pkg (18.5 oz or 510 g) butter recipe golden cake mix
4 eggs
1/2 cup (125 mL) water
1/2 cup (125 mL) vegetable oil
1 1/2 tsp (7 mL) Cinnamon Plus® Spice Blend
1/4 cup (50 mL) honey (for brushing over cake)

3/4 cup (175 mL) sugar
3 egg whites
1/4 cup (50 mL) water
1/4 tsp (1 mL) cream of tartar
9 long birthday candles
Candy decorations (optional)

Directions

Preheat oven to 350°F (180°C). Line a large sheet pan with an 18-in. (46-cm) piece of parchment paper for cake. For cake, in a large mixing bowl, beat cream cheese on medium speed of electric hand mixer until smooth. Add cake mix, eggs, water, oil and spice blend. Beat on medium speed 2 minutes or until smooth. Pour batter into pan, spreading evenly. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Remove pan from oven; top with an additional piece of Parchment Paper. Carefully invert cake onto a cooling rack; cool 10 minutes, leaving pan on top of cake. Remove pan and parchment from cake; cool completely.
Transfer cake to large cutting board. Cut cake crosswise into four equal layers; carefully slide a large spreader underneath cake to release it from parchment. Place honey into a prep bowl; microwave on HIGH 10-15 seconds or until warm and pourable. Brush 1 tbsp (15 mL) honey over each layer; stack layers on a rectangular serving plate. Trim edges of cake to create smooth sides.
For frosting, whisk together sugar, egg whites, water and cream of tartar. Whisking after each 15-second interval, microwave on HIGH 1-1½ minutes or until a digital thermometer registers 160°F (71°C).
Using clean, dry beaters, beat on high speed of electric hand mixer 3-5 minutes or until stiff peaks form. Immediately spread frosting over cake. Refrigerate at least 2 hours. When ready to serve, insert candles and decorate as desired.

Yield:

16 servings

Nutrients per serving:

Calories 320, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 70 mg, Carbohydrate 41 g, Protein 5 g, Sodium 290 mg, Fiber 0 g

Cook's Tips:

The light and fluffy cooked meringue frosting is started in the microwave oven. For food safety, be sure to use the Digital Pocket Thermometer to ensure that the egg whites are brought to 160°F (71°C). Be careful not to overheat the egg mixture. The frosting should be spread over the cake immediately after preparing.

If desired, 1 container (8 oz) frozen whipped topping, thawed (3 cups/750 mL), can be substituted for the meringue frosting.

To create a menorah effect with the candles, insert the candles into the top of the cake at equal intervals. Push the outer candles farther into the cake so that they appear shorter than the center candle.